I'm late, I'm late, for a very important date ... that is, to post my blog in thyme [or time]! I might not make it, though, and so this blog may show up on Saturday, October 13, instead of on Friday, October 12. Well, I guess we'll just have to see what happens!
Thyme is one of those pungent herbs that can be used in a variety of ways. First, we know that it can be used with some vegetables, soups, and stews. Thyme can even be used in biscuits and breads. I've been known to use flowering Thyme and other herbs in floral arrangements, too, because not only do they look pretty but there is that nice fragrance of the herb... especially if the arrangement is used in the kitchen... what better place to enjoy the fresh scent of herbs?
Here is the site if you want to know more about herbs: http://growingtaste.com/herbs/thyme.shtml
Cultivars
"This is another of those herbs (like basil, if to a lesser extent) that comes in a myriad varieties, including species within the genus Thymus--there are over a hundred, most of which, it seems, are offered by seedsmen--plus so-called thymes ("white thyme", which is just winter savory, "basil thyme", which is calamint, and many others) not in the Thyme genus. By associated flavor, one finds listed in seedsmen's catalogues plain, French, English, Lemon, Lime, Orange, Caraway, Oregano, Coconut, and doubtless by now more "thymes". And, like many other herbs, there is also a large trade in varieties intended soley for floral or decorative use to confuse any search."
Now, getting back to the rhyme part, which I had intended to do, in the first place. Remember, it's just me ... being silly!
Thyme is one of those pungent herbs that can be used in a variety of ways. First, we know that it can be used with some vegetables, soups, and stews. Thyme can even be used in biscuits and breads. I've been known to use flowering Thyme and other herbs in floral arrangements, too, because not only do they look pretty but there is that nice fragrance of the herb... especially if the arrangement is used in the kitchen... what better place to enjoy the fresh scent of herbs?
Here is the site if you want to know more about herbs: http://growingtaste.com/herbs/thyme.shtml
Cultivars
"This is another of those herbs (like basil, if to a lesser extent) that comes in a myriad varieties, including species within the genus Thymus--there are over a hundred, most of which, it seems, are offered by seedsmen--plus so-called thymes ("white thyme", which is just winter savory, "basil thyme", which is calamint, and many others) not in the Thyme genus. By associated flavor, one finds listed in seedsmen's catalogues plain, French, English, Lemon, Lime, Orange, Caraway, Oregano, Coconut, and doubtless by now more "thymes". And, like many other herbs, there is also a large trade in varieties intended soley for floral or decorative use to confuse any search."
Now, getting back to the rhyme part, which I had intended to do, in the first place. Remember, it's just me ... being silly!
Roses are red,
Violets are blue.
A lamb is wooly,
And so are ewe!
-- Holy Crumpet
The flowers on my table,
Were once a happy lot;
But now I see their hanging heads,
Whilst sitting in their pot!
-- Holy Crumpet
GOOD NIGHT! [or morning, as the case may be!]
4 comments:
Such a poet - and so late at night!
A question for you:
what makes a crumpet holy?
Well, Concord Pastor, as you might know, a crumpet is a British edible, somewhat like the American pancake. However, unlike the American pancake, the British crumpet is cooked in a round form on the griddle and, as it is cooking, the batter forms all these little holes all over it when the underside is cooked. This is similar to the American pancake, except that the pancake gets turned over to cook further whereas the crumpet does not. Consequently, the crumpet ends up with all the little holes still on top. Actually, I think that the crumpet is better because when you put the butter and jam on top, the two, especially the butter, melts down into the holy crumpet! Hence ...
OOPS!! I made a "BIG" boo-boo!
Like pancakes, crumpets are turned over after the ring form is removed by lifting off with a fork or spatula. The crumpets are then left to cook for another minute or two until the underside has turned a pale pink or tan color; then, the crumpet is removed to the waiting plate and hungry diner, who is anxious to spread the "holy crumpet" with butter and jam ... YUM!!!
You have tested it and writing form your personal experience or you find some information online?
Post a Comment